Chicken Curry

This fragrant curry balances warming spices with creamy coconut for an authentic, satisfying meal.

Ingredients

• 800g chicken thighs, cut into chunks
• 2 tbsp ghee or oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 3cm fresh ginger, grated
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cayenne pepper
• 400ml coconut milk
• 400g canned tomatoes
• 1 tsp salt
• Fresh cilantro for garnish

Method

Build the base

1. Heat ghee in heavy-bottomed pot.
2. Brown chicken in batches, remove and set aside.
3. Sauté onion until golden, 8-10 minutes.
4. Add garlic and ginger, cook 1 minute.

Toast spices

1. Add all spices, stir constantly for 30 seconds until fragrant.
2. Add tomatoes, breaking up with spoon.
3. Simmer 10 minutes until thickened.

Finish curry

1. Return chicken to pot with coconut milk.
2. Simmer gently 20-25 minutes until chicken is tender.
3. Taste and adjust salt and spices.
4. Garnish with cilantro.

Spice balance

Start with less cayenne and adjust heat to taste. The goal is warmth and complexity, not overwhelming heat.

Coconut milk tip

Use full-fat coconut milk for richness. Shake can before opening for even consistency.

Serve over basmati rice with naan bread for an authentic experience.